All measurements are in American units
1. Preheat oven to 200°c.
2. Grease bottom and side of preferred tin. Beat milk, melted butter and egg in large bowl with hand beater or wire whisk. Stir in remaining ingredients all at once just until flour is moistened (batter will be lumpy).
3. Pour into pan and bake for 20-25 minutes or until golden brown and a toothpick inserted in centre comes out clean.
4. Serve warm if desired.
*If cornmeal can not be found polenta may be substituted but if substituted mixture may call for ¼ to ½ more milk.
This recipe is from 'Betty Crockers Cookbook', 2001, Hungary Minds inc ISBN: 0-7645-6548-6.
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